This year I’ve become a new fan of Biscoff, especially since I found Biscoff spread in my local Dealz store in Dun Laoghaire. This recipe combines the classic rocky road with the unmistakable taste of Biscoff. The frosting on top isn’t mandatory but it is, pardon the pun, they icing on the cake.
This recipe is ideal for any reason. Cake sale, birthday party, Christmas gift – you’re sorted with a rocky road.
Hope you enjoy!
For the cake:
400g milk chocolate
100g condensed milk
400g Biscoff biscuits
100g marshmallows, chopped
For the frosting:
100g icing sugar
4 tbsp Biscoff spread
1 tbsp milk
Sprinkles and/or hundreds and thousands
Line a 9X9″ cake tin with a double layer of cling film.
Melt the chocolate and butter in a large bowl over a saucepan of barely simmering water.
Stir in the condensed milk and remove from the heat.
Mix in the biscuits and marshmallows and press into the prepared tin.
Set aside the cake while making the frosting.
Beat together the butter and icing sugar until light and fluffy.
Beat in the Biscoff spread and milk to create a smooth icing.
Spread the icing evenly over the top off the cake and cover liberally with sprinkles.
Allow to set for at least six hours before cutting.